Wild Sorrel: A Taste of Spring


  We have had our share of mornings with freezing temperatures & ice in our bird bath (yes, even in central Florida), but the signs of spring on the way are evident again:  longer daylight hours, trees budding out & wild sorrel emerging through patches of dry dead grass by the fences and among the other weeds trying to grow inbetween rows of baby lettuces & arugula.   I have always been curious about wild edibles & when a chef friend/customer of mine asked if I grew  sorrel for market, I told him I wasn't but had seen it growing wild on my farm.   I decided it was time to gather some & cook something with it.  I searched the internet and all my herb books & chose to try a sauce.   I adapted the recipe to fit the ingredients I had on hand & spooned it over tilapia, and steamed carrots.  I was skeptical until I had a bite.  I really couldn't imagine how good it would be, creamy but not too rich, a very tasty new dimension to my meal,  and so easy to cook up!   So weather & all providing, I will be gathering more wild sorrel for market to  spread the taste of spring.  I wncourage you to give it a try.  You can find my  own sorrel sauce recipe in my recipes page.  Scroll down to Recipe 5.  Happy spring everyone!

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